1 kg small new potatoes
60 g butter
1 large fennel bulb, thinly sliced
2 shallots or 1 small onion, finely chopped
2 cloves garlic, crushed
1 tbsp chopped parsley
1 tbsp chopped mint
1 tbsp chopped fresh thyme or 1 tsp dried
Salt and pepper

Wash the potatoes, then cook them in a pan of boiling salted water until just tender. While the potatoes are cooking, melt about 10 g of the butter in a small pan, stir in the fennel and shallots or onion and cook gently until soft but not coloured. Add the garlic and cook for a minute more.

Drain the potatoes, return them to the pan and stir in the fennel, the rest of the butter, the herbs and some salt and pepper. Toss it all together until the butter has melted, then divide between four smallish or two larger foil dishes, but whichever size you choose, don’t pack them in too tightly. Leave room to roll and turn them during cooking.

Stand the dishes at the side of the barbecue to heat through and brown for about 25 minutes, turning the potatoes from time to time while you cook your meat or fish. Either serve directly from the dishes or tip the potatoes and their buttery juices into a warm serving dish. (Serves four)